Veal - meat are calves aged 4-5 months. Veal is a more refined taste and tender meat on too long cooking becomes tough. The most delicious meat is considered dairy calves. Dairy calves - so calves, which fatten only milk and meat are pale, pale pink, almost white and delicate scent, and feels it is velvety and firm. If you look at age, the dairy calves 2 - 4 weeks: lean white and pink, and calves 1 - 6 months: lean pink-red, fat is relatively light. The color of veal fat, too, depends on the age of the animal. Fat accumulation calves from whitish-pink in color and the fat older cows have a dark yellow hue.